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Creamy Roasted Tomato Basil Soup Recipe with Easy Parmesan Croutons

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A comforting and creamy roasted tomato basil soup topped with crispy homemade parmesan croutons, perfect for cozy nights and quick meals.

Ingredients

  • Fresh Roma tomatoes (about 2 pounds / 900 grams), halved
  • Olive oil (3 tablespoons)
  • Garlic cloves (4 large, peeled and smashed)
  • Yellow onion (1 medium, chopped)
  • Vegetable broth (4 cups / 960 ml)
  • Fresh basil leaves (1 cup packed, roughly chopped)
  • Heavy cream (1/2 cup / 120 ml) or coconut cream for dairy-free option
  • Salt and freshly ground black pepper (to taste)
  • Baguette or rustic bread (4-5 slices, cut into 1-inch cubes)
  • Butter (3 tablespoons, melted) or olive oil for lighter option
  • Grated Parmesan cheese (1/2 cup / 50 grams)
  • Garlic powder (1/2 teaspoon, optional)
  • Salt (a pinch)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Place the halved tomatoes cut-side up on the baking sheet. Scatter the smashed garlic cloves around the tomatoes. Drizzle with 3 tablespoons of olive oil, then sprinkle with a pinch of salt and freshly ground black pepper. Toss gently to coat everything evenly.
  3. Roast the tomatoes and garlic for 35-40 minutes, until tomatoes are softened and slightly caramelized on the edges and garlic is golden and tender.
  4. While the tomatoes roast, heat a splash of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent and fragrant.
  5. Squeeze the soft roasted garlic cloves out of their skins into the pot and stir to combine with the onions.
  6. Carefully transfer the roasted tomatoes with juices into the pot. Pour in 4 cups (960 ml) of vegetable broth. Bring to a gentle simmer and cook for 10 minutes.
  7. Stir in the chopped basil leaves, saving a few whole leaves for garnish. Simmer another 2 minutes.
  8. Use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, cool the soup slightly before blending in batches.
  9. Return the blended soup to the pot and stir in 1/2 cup (120 ml) heavy cream. Adjust salt and pepper to taste. Keep warm on low heat.
  10. Preheat oven to 375°F (190°C). In a mixing bowl, toss bread cubes with melted butter, grated Parmesan, garlic powder, and a pinch of salt until evenly coated.
  11. Spread croutons on a baking sheet in a single layer and bake for 10-12 minutes until golden and crisp, flipping halfway through.
  12. Ladle the soup into bowls and top with warm parmesan croutons. Garnish with a basil leaf if desired.

Notes

If soup is too thick, add more broth or cream to reach desired consistency. For extra depth, add a pinch of smoked paprika with the broth. Use day-old bread for croutons to ensure crispiness. Croutons can be made ahead and stored in an airtight container for up to 3 days. Season at the end to avoid over-salting. For dairy-free, substitute heavy cream with coconut or cashew cream and butter with olive oil.

Nutrition

Keywords: roasted tomato soup, creamy tomato soup, basil soup, parmesan croutons, easy soup recipe, comfort food, vegetarian soup, gluten-free option

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